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Poached chicken miso with greens and vermicelli noodles
Fruit and vegetables
100g/3½oz trimmed
green beans
200g/7oz Tenderstem
broccoli
1
spring onion
6
radishes
5g
mint
leaves, finely chopped (about 2 tbsp)
5g
coriander
leaves, finely chopped (about 2 tbsp)
pinch of
chilli
flakes
Tins, packets and jars
800ml/1½ pint
chicken stock
(either made from a stock cube or fresh)
45g/1½oz wholegrain rice vermicelli
noodles
Cooking ingredients
80g/3oz white
miso
paste
1 tbsp runny
honey
1 tbsp dark
soy sauce
½ tbsp
rice wine
vinegar
½ tbsp
sesame oil
20g/¾oz white
miso
paste
3 tbsp miso chicken
stock
(from above)
30g/1oz
cashew
nuts
1 tsp
sesame seeds
Meat, fish and poultry
2 skinless
chicken breasts
(150g/5½oz each)
Back to recipe
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